MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Hasenpfeffer (Braised Hare in Red Wine)
 Categories: Game, German, Wine
      Yield: 4 Servings
 
           Serves 4
      3 c  Red wine
      6    Bay leaves
    1/4 c  Red wine vinegar
      1    Baron(saddle& back legs) of
           -hare or
           Salt
           Freshly ground black pepper
    1/2 c  Flour
      4    Whole cloves
    1/2 c  Flour
      6    Juniper berries, crushed
      2 oz Margerine
 
    Make a marinade by combining the wine, vinegar, onion, salt, pepper,
  cloves, juniper berries & bay leaves.
    Joint the meat by cutting off the back legs & cutting the saddle
  into two.
    the meat in the marinade & refrigerate for 24 hours.
    Remove the meat, dry it & dust it w/ the flour.
    In a heavy-bottomed saucepan, melt the margerine & fry the meat
  until brown.
    the marinade over the meat, cover the saucepan & simmer over low
  heat for approx., 1 hour, or until the meat is tender.
    remove the meat from the saucepan & keep it warm.
    Strain the cooking juice & return it to the pan. Cook it until it
  reduces by approximately half. If the resulting sauce is not thick
  enough, it may be thickened w/ a little flour.
    To serve, arrange the meat on a serving platter & pour the sauce
  over it Hasenpfeffer (Braised hare in red wine)
 
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